Pan Fried Scallops with Ginger and Spring Onions Recipe

Cut the coral off the scallops and set aside.

Cook the rice vermicelli noodles until soft and set aside.

Chop the spring onions into half segments.

Peel the ginger and chop it finely.

Lightly brush one side of the scallops with a little vegetable oil.

Heat 1 teaspoon of vegetable oil in a wok or frying pan until it starts to smoke.

Add the chopped ginger to the hot oil and fry for 1 minute.

Add the spring onions, noodles, and soy sauce to the pan and toss everything together, cooking for a couple of minutes to heat the noodles through.

Turn off the heat and set the noodle mixture aside.

In a hot nonstick frying pan, place the scallops oil side down and sear for 1 minute.

Brush the top sides of the scallops with more oil and turn them over, searing the other side for another minute.

After another minute, remove the scallops and place them on a plate.

Fry the coral pieces in the same pan for about 1 minute.

Sprinkle the dish with a little black pepper and serve.

Equipment Needed

Spice Level:

Allergens